Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
This recipe started out (once upon a time) as a simple Paneer but, I just can't seem to leave anything alone for long 8-). This is a great recipe for the beginning cheesemaker.
Don't be fooled by imposters: the unusual, long-cooked technique in this gingery cranberry sauce makes all others pale in comparison. Your guests will love the velvety, rich texture.
Too much cranberry sauce? Hit the sauce instead with a vodka-cran made from your own fresh cranberry juice. This recipe makes several quarts of crimson juice flavored with quince & rose geranium. Includes instructions for canning to FDA standards.
A traditional method of preserving the fleshy, long red hot peppers grown in the Balkans, Ajvar is a spicy, smoky pepper spread that can be safely stored in the refrigerator or frozen.
Want to bottle up the flavors of autumn? This low-sugar jelly captures the tangy, spicy taste of fresh apple cider. Try this as a light, jeweled alternative to apple butter.
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.
I needed a base recipe for safe kosher-style dill pickles. You do, too. Here I annotate two recipes developed by Extension -- one for quick(ish) dill pickles, the other for fermented dills.
